Thursday 19 December 2013

Saunf murgh- Fennel chicken

After a long laziness,now in full active mode,lol blogging the very next day :-)
This recipe I had made during Durga puja festival this year,needless to say as by now you all know,this is again easy to make with very less oil. The aroma and flavour of saunf/fennel rendered a distinctive flavour to the chicken. While making the fennel paste I used the sil batta which most bengali households do have,but you may also make the paste in the small chutney jar of your mixer with the help of some water.

Ingredients

1. Chicken pieces(preferably with bones) - 500gms
2. Ginger garlic paste - 2tsp
3. Garam masala powder - 1/2tsp
4. Saunf/fennel seeds - 3tsp
5. Tomato - 1 medium size chopped
6. Turmeric powder - 3/4 tsp
7. Green chilly - 2 no chopped
8. Coriander powder - 1 tsp
9. Cumin powder - 1tsp
10. Mustard oil - 2tbsp
11. Salt to taste
12. Onion - 1 medium size chopped

Method

Heat oil in a pan and add green chilly,1 tsp fennel seeds and allow to splutter. Next add onion,ginger,garlic and tomato. Stir fry till oil starts separating. Now add all the dry spices and stir fry for few secs. Add chicken,salt and stir well. Cover and cook in a low flame till chicken gets cooked completely. Meanwhile make a paste of 2 tsp fennel seeds with the help of water. Once the chicken gets cooked through, add the fennel seed paste and cook for 2 more mins. Garnish with fresh cream and serve hot with chapati,bread or fried rice.

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